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Slow-Braised Moroccan Lamb Tagine with Sweet Prunes, Golden Saffron, and Tender Chickpeas

A fragrant and tender slow-braised Moroccan lamb tagine with sweet prunes, golden saffron, and tender chickpeas, perfect for a comforting dinner.

  • Total Time: 2 hours 35 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into chunks
  • 2 tbsp olive oil
  • 1 large onion, finely sliced
  • 4 cloves garlic, minced
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp turmeric
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/4 tsp saffron threads, soaked in 2 tbsp warm water
  • 2 cups beef or lamb broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup prunes

Instructions

  1. 1. Heat olive oil in a large heavy pot or tagine over medium-high heat. Brown the lamb chunks on all sides, working in batches if needed. Remove and set aside.
  2. 2. In the same pot, sauté the sliced onion until soft and golden, about 5-7 minutes. Add garlic and cook for 1 minute more.
  3. 3. Stir in the ground ginger, cinnamon, turmeric, black pepper, and paprika. Cook for 1 minute until fragrant.
  4. 4. Return the lamb to the pot. Add the saffron with its soaking water and the broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
  5. 5. Add the chickpeas and prunes to the pot. Continue to simmer, covered, for another 30-45 minutes until the lamb is very tender and the sauce has thickened.
  6. 6. Taste and adjust seasoning with salt and pepper. Serve hot over couscous or with crusty bread.

Notes

For a richer flavor, marinate the lamb overnight with the spices and garlic before cooking. You can also add a cinnamon stick or whole cloves for extra depth.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 15 minutes
  • Method: Main Course
  • Cuisine: Moroccan

Nutrition

  • Calories: 450
  • Sugar: 20 g
  • Fat: 22 g
  • Carbohydrates: 38 g
  • Protein: 28 g